This Jamaican Oxtail Stew is a comforting and flavorful dish that brings the bold, aromatic essence of Caribbean cuisine straight to your table.
The slow-braised oxtail becomes tender and succulent, infused with a rich blend of spices, herbs, and aromatic vegetables, while butter beans add a hearty, fiber-rich boost.
Packed with protein from the oxtail and plant-based fiber from the beans, this stew offers a balanced, nutrient-dense meal.
It’s naturally low in carbs yet satisfying, making it perfect for family dinners or meal prep
Its versatility across stovetop, slow cooker, and pressure cooker methods makes it ideal for busy weekdays or leisurely weekends, providing a deeply flavorful, home-cooked experience with minimal stress.
Must-Have Tools for Perfect Results
Dutch Oven
Perfect for browning and slow-braising oxtail, a heavy-duty Dutch oven distributes heat evenly, locks in moisture, and doubles as a versatile pot for soups, stews, and roasts.
Chef’s Knife
Essential for chopping onions, carrots, and herbs with precision, a sharp chef’s knife reduces prep time and ensures consistent cuts for even cooking.
Measuring Spoons & Cups
Accurate measurement of spices, sauces, and broth ensures the authentic balance of flavors while helping maintain consistency in any home-cooked recipe.
Wooden Spoon
Ideal for sautéing the marinade and scraping up flavorful browned bits, a wooden spoon is gentle on cookware and indispensable for stirring thick stews without scratching surfaces.
Colander
Used to drain butter beans and other ingredients efficiently, a colander helps maintain the right texture and keeps your cooking process organized and mess-free.
Flavorful Jamaican Oxtail Stew
Equipment
- 1 large Dutch oven
- 1 Chef’s Knife
- Measuring spoons & cups
- Wooden Spoon
- Colander
Ingredients
- 4 lbs beef oxtail cut into pieces
- 1 tbsp browning sauce
- 2 tbsp Worcestershire sauce
- 1 tbsp brown sugar packed
- 1 tsp Jamaican curry powder
- 1 tsp Jamaican ground allspice
- ½ tsp smoked paprika
- Salt & black pepper to taste
- 1 medium white onion chopped
- 6 cloves garlic minced (or 1 tbsp garlic paste)
- 2 tsp fresh ginger grated (or ginger paste)
- 4 scallions chopped
- 2 tbsp vegetable oil
- 2 tbsp tomato paste
- 3 medium carrots chopped
- 8 oz can tomato sauce
- 2 bay leaves
- 1 whole scotch bonnet pepper
- 6 sprigs fresh thyme
- 4 cups beef broth
- 14 oz can butter beans drained
Instructions
- Marinate the Oxtail: Place the oxtail pieces into a large mixing bowl or sealable ziplock bag, then add browning sauce, Worcestershire sauce, brown sugar, curry powder, allspice, smoked paprika, salt, pepper, onion, garlic, ginger, and scallions. Use your hands to thoroughly massage the spices and aromatics into the meat, ensuring every piece is evenly coated for maximum flavor infusion. Cover the bowl or seal the bag and refrigerate for at least 2 hours, preferably overnight, remembering to occasionally stir or massage the meat for even marination.
- Brown the Oxtail: Heat vegetable oil in a heavy-bottomed Dutch oven over medium-high heat until shimmering. Working in batches, carefully sear each oxtail piece on all sides until a rich, golden-brown crust forms, about 2–3 minutes per side, then transfer to a plate. Repeat until all pieces are browned, adding more oil as needed, then reduce the heat to medium and set the browned oxtail aside.
- Sauté the Aromatics: Into the same pot, add the reserved marinade along with tomato paste, stirring continuously with a wooden spoon. Cook for 4–5 minutes until the onions and garlic soften, and the paste caramelizes slightly, scraping up any browned bits from the bottom of the pot to intensify the flavor.
- Assemble the Stew: Nestle all browned oxtail pieces back into the pot on top of the sautéed aromatics, then add chopped carrots, tomato sauce, bay leaves, scotch bonnet pepper, fresh thyme, and beef broth. Stir gently to combine while ensuring the oxtail is mostly submerged in the liquid, allowing the flavors to mingle evenly throughout the stew.
- Slow-Braise the Oxtail: Reduce the heat to medium-low and cover the Dutch oven with a lid. Let the stew simmer gently for 2–2.5 hours, stirring occasionally, until the oxtail is meltingly tender, falling off the bone, and infused with the rich, aromatic Caribbean flavors.
- Add Butter Beans: Drain the butter beans and gently fold them into the stew, stirring carefully to avoid breaking them apart. Continue cooking for an additional 30 minutes on low heat, allowing the beans to absorb the stew’s rich gravy and contribute a creamy, fiber-packed texture.
- Adjust and Serve: Remove the bay leaves, thyme stems, and scotch bonnet pepper from the pot, then skim off any excess fat from the top of the stew if desired. Taste and adjust seasoning with salt and pepper, then serve piping hot over rice, peas, or alongside plantains for a truly satisfying, comforting Caribbean meal.
Notes
- For best flavor, marinate the oxtail overnight to allow the spices and aromatics to deeply penetrate the meat.
- Do not cut or pierce the scotch bonnet pepper; leaving it whole adds heat without overpowering the stew.
- Searing the oxtail before stewing develops a rich, caramelized crust that intensifies the overall flavor.
- Stir occasionally during cooking to prevent sticking, but avoid excessive stirring to keep the oxtail intact.
- For thicker gravy, remove the lid during the last 20–30 minutes of cooking or mix a cornstarch slurry to achieve desired consistency.
Chef’s Secrets For Flavor Depth
One key to achieving the rich, authentic taste of Jamaican oxtail stew is layering flavors throughout the cooking process.
Browning the meat first locks in juices and develops deep, savory notes, while slowly simmering with fresh thyme, bay leaves, and aromatics builds complexity.
Don’t underestimate the power of fresh ginger and garlic—they balance the richness of the oxtail beautifully.
Additionally, gently massaging the marinade into the meat ensures that every bite is fully infused with the Caribbean spice blend, creating a stew that’s bursting with flavor without being overpowering.
Serving Suggestions For Maximum Enjoyment
Serve this stew piping hot with traditional Caribbean sides for a complete, satisfying meal.
Rice and peas make a classic accompaniment, while fried or baked plantains add a sweet contrast to the savory oxtail.
For a lighter option, pair the stew with steamed vegetables or roasted cauliflower.
Garnish with extra thyme or sliced scallions for visual appeal and a fresh pop of flavor.
This stew is also ideal for family-style dining or special gatherings because it’s hearty, flavorful, and sure to impress.
Storage Tips To Keep Fresh
Store leftover oxtail stew in an airtight container in the refrigerator for up to 3–4 days.
The flavors often improve after sitting overnight, making it a perfect make-ahead dish.
For longer storage, freeze portions in freezer-safe containers for up to 3 months, then thaw overnight in the refrigerator before reheating.
Reheat gently on the stovetop over low-medium heat to avoid overcooking the meat.
Always stir occasionally to maintain the consistency of the gravy and ensure even heating.
Frequently Asked Questions Answered Clearly
1. Can I use frozen oxtail instead?
Yes, frozen oxtail can be used, but it should be fully thawed before marinating. Thawing ensures even cooking and proper absorption of spices.
2. How spicy is this stew?
The scotch bonnet pepper provides mild heat if left whole. For less spiciness, remove it entirely or reduce cooking time with the pepper in the stew.
3. Can I substitute beef broth?
You can use chicken broth or vegetable broth, but beef broth offers the richest flavor. Avoid water alone, as it will dilute the depth of the stew.
4. How do I thicken the gravy?
To thicken, simmer uncovered for 15–20 minutes or mix 1 tablespoon cornstarch with cold water and stir into the simmering stew. This yields a glossy, rich consistency.
5. Can this stew be made in a slow cooker?
Absolutely. After browning the oxtail and sautéing aromatics, transfer everything to a slow cooker and cook on low for 6–8 hours for tender, flavorful results.
This recipe has been adapted and simplified from the original version by butterbeready. We’ve refined the steps for a smoother cooking experience and added helpful notes, nutrition insights, and essential kitchen tools to make it even easier for home cooks.
